Spiced Chai Tea Mini Bundt Cakes

Spiced Chai Tea Mini Bundt Cakes – Elegant personal bundt cakes made with all of your favorite chai tea flavors topped with a vanilla crème drizzle.

So this past week was quite busy! I was heading to New Jersey for a month on Sunday so I was trying to fit in a lot of things before heading out such as going to the art museum in Ann Arbor, watching movies, and of course, baking with my friend! We decided to spend one of our last days together for a little while making these little bundt cakes! We decided on a spiced chai tea flavor for them because we both love chai tea lattes so it was a wonderful dessert that both of us would love! This recipe could easily be made into a single bundt cake if you baked it a bit longer, closer to 50 minutes but if you have mini bundt pans on hand, I highly suggest those because they turn out so cute! What really takes these cakes to a whole new level is the vanilla crème drizzle on top.  It complements the cakes so well and is very simple to make! I had some of my favorite Rodelle Vanilla Extract on hand and it’s flavor shined in the glaze! If you haven’t used it before, try it, it is really incredible vanilla extract!


We ended up making homemade chai tea lattes too to pair with these cakes and it was the perfect afternoon! I am glad we got to have fun making these before heading off for a few weeks! 🙂

Spiced Chai Tea Mini Bundt Cakes

Ingredients

Bundt Cakes

  • 2 1/4 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp ginger
  • 2 tsp cardamom
  • 3/4 tsp nutmeg
  • 3/4 tsp cloves
  • 1/2 tsp coriander
  • Pinch of salt
  • 1 large egg
  • 8 tbsp unsalted butter + 1 tbsp (melted)
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1/4 tsp pure vanilla extract (I used Rodelle)

Vanilla crème drizzle

  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1/4 tsp pure vanilla extract (I used Rodelle)

Directions

  1. Preheat oven to 350°F.  Use 1 tbsp of melted butter and spread it in the mini bundt pans before flouring the pans.  Set aside.
  2. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, coriander, and salt.  Whisk until well combined.
  3. In a stand mixer with a paddle attachment, combine butter and brown sugar.  Whip until well beaten before adding in egg, buttermilk, and milk.  Continue to beat until combined.
  4. Slowly add in flour mixture and continue to beat.  Mix until well combined.
  5. Fill each bundt pan 3/4 of the way up.  Bake for 30 minutes or until cooked through.
  6. Let cool for 20 minutes before trying to remove cakes from pans.
  7. While the cakes are cooling, combine all the ingredients for the vanilla drizzle in a small bowl.  Using a whisk, stir until well combined.  Drizzle using a spoon once cakes are removed from pans and cooled.

 

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